Grilled Shrimp with Romesco Sauce Recipe Print Page

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Appetizer Recipes

Photo by: Photo: Oxmoor House

Grilled Shrimp with Romesco Sauce

Serve this as an appetizer at your next outdoor bash, and your guests will swoon over the spicy, rich sauce full of fire-roasted tomatoes. Simple and delicious, they're every hosts dream dish.

Oxmoor House AUGUST 2011

Yield: 12 servings (serving size: 4 shrimp and about 2 1/2 tablespoons sauce)

Ingredients

1 cup canned fire-roasted diced tomatoes, drained
1/4 cup slivered almonds, toasted
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons crushed red pepper
1 teaspoon ground cumin
3/4 teaspoon salt

3 garlic cloves, chopped
2 (7 1/2-ounce) jars roasted red bell peppers, drained
1 (1-ounce) slice gluten-free white bread
48 large fresh shrimp (about 3 pounds)
Cooking spray
Chopped fresh parsley (optional)

Preparation

1. Preheat grill to medium-high heat.

2. Place first 10 ingredients in a food processor, and process until smooth.

3. Place shrimp on grill rack coated with cooking spray. Grill shrimp 3 minutes on each side or until done. Garnish with parsley, if desired, and serve with sauce.

Note:

To get a head start on this appetizer, you can prepare and refrigerate the no-cook sauce the night before. Store it in an airtight container, and then set it out while you grill your shrimp so it can come to room temperature; or, serve the sauce chilled, if you like.

Nutritional Information

Amount per serving

Calories: 170
Fat: 5.5g
Saturated fat: 0.8g
Monounsaturated fat: 2.6g
Polyunsaturated fat: 1.3g
Protein: 23.9g
Carbohydrate: 4.7g
Fiber: 0.7g
Cholesterol: 172mg
Iron: 3.1mg
Sodium: 419mg
Calcium: 72mg

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Grilled Shrimp with Romesco Sauce recipe